Nicoise Egg & Potato Salad

Ingredients

2 tbsp / 30 ml

each lemon juice and white wine vinegar

1 tsp / 5 ml

each Dijon mustard and lemon zest

1

small clove of garlic, minced

1/2 tsp / 2 ml

each salt and pepper

1/4 cup / 50 ml

olive oil

2 tbsp / 30 ml

finely chopped fresh parsley

1 tbsp / 15 ml

finely chopped tarragon

1 pound / 500 g

baby potatoes, cooked and halved

2 cup / 500 ml

trimmed and cooked green beans

1 can / 170 g

light tuna, drained and flaked

1/2 cup / 125 ml

grape or cherry tomatoes, halved

1/2 cup / 125 ml

thinly sliced red onion

1/4 cup / 50 ml

oil-packed black olives, drained and halved

2 package / 176 g

EGGS2go! Omega 3 Hard Boiled Snack Pack, quartered (88 g each)

Directions

1. Stir the lemon juice with the white wine vinegar, Dijon mustard, lemon zest, garlic, salt and pepper. Whisking constantly, slowly pour in the oil until well combined. Stir in the parsley and tarragon. Set aside. (Dressing can be reserved in the refrigerator for up to 2 days.)

2. Cook the potatoes in a large pot of boiling, salted water for 10 minutes. Add the green beans and continue to cook for 4 to 6 minutes or until fork tender. Drain well.

3. Toss the tuna with the tomatoes, onion, olives and dressing mixture until well-coated. Add the potatoes, green beans and eggs and toss gently to combine.

Tips

1. Use a hand blender or mini chop to make the salad dressing preparation a snap!

2. For a traditional twist, add 1 to 2 finely chopped anchovies to the salad dressing.